15 minutes
A no-cook, refreshing salad featuring zucchini strands with a lemon and mint vinaigrette, topped with Parmesan cheese.
Medium Zucchini, unpeeled, ends trimmed, julienned
each
tablespoons
to taste
Lemon Juice, freshly squeezed
0.25 fluid ounces
Olive Oil, good quality
0.25 fluid ounces
Mint, julienned
tablespoons
Italian Parmesan Cheese, freshly grated
tablespoons
Shaved Italian Parmesan Cheese
to taste
1. Prepare Zucchini
Using a mandoline, julienne the zucchini into long, delicate strands and place in a colander. Sprinkle with 1 tablespoon of kosher salt and let sit for 5 minutes to draw out excess moisture. Pat dry with paper towels.
2. Make the Vinaigrette
In a bowl, whisk together the lemon juice, olive oil, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper to create a vinaigrette.
3. Toss Zucchini with Vinaigrette and Mint
In a serving bowl, toss the zucchini with enough vinaigrette to moisten. Mix in 2 tablespoons of the julienned mint and the freshly grated Parmesan cheese.
4. Garnish and Serve
Garnish with freshly ground black pepper, the remaining mint, and shaved Parmesan cheese. Serve immediately.
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